摘要
[目的]制备一种风味独特的红小豆甘草无糖复合饮料。[方法]选取红豆浆、甘草液、木糖醇和柠檬酸的用量为影响因素,以产品感官质量为评价指标,通过L9(34)正交试验对红小豆甘草无糖复合饮料加工工艺进行优化。同时,考察了不同稳定剂对产品稳定性的影响。[结果]该饮品的最佳配方为红豆浆25%、甘草液10%、柠檬酸0.10%、木糖醇4%;最佳稳定剂为CMC-Na 0.10%+黄原胶0.02%。[结论]该研究为红小豆、甘草资源的开发提供了依据。
[Objective]The aim was to prepare a sugar-free adzuki bean and licorice compound beverage with unique flavour.[Method] The amount of adzuki bean milk,licorice solution,xylitol and citric acid were selected as influence factors,and orthogonal L9（34）test design adopted to optimize the processing technology with sense organ of product as evaluation value.Meanwhile,the effect of stabilizers on the stability of the product was studied.[Result]The optimum production formula of the beverage was as follows： adzuki bean milk 25%,licorice solution 10%,xylitol 0.10% and citric acid 4%.The best stabilizers were CMC-Na 0.10%＋ xanthan gum 0.02%.[Conclusion]The study provides a basis for development of adzuki bean and licorice resources.
出处
《安徽农业科学》
CAS
2012年第7期3984-3985,4000,共3页
Journal of Anhui Agricultural Sciences
关键词
红小豆
甘草
无糖复合饮料
加工工艺
Adzuki bean
Licorice
Sugar-free compound beverage
Processing technology
